Misfit
Well-Known Member
Haven't tasted it yet. Also I haven't put the airlock on it yet. Still open vat. I'm gonna rack it over on Thursday. Then leave it be for about a month.
Any reason I couldn't use strawberry lemonade concentrate?
I've got 5 gallons that is ready to bottle. I want to carbonate it (bottle conditioning). Can I use table sugar for the primer sugar and how much should I use?
In the original directions it states to "pour" into secondary and airlock. Does this mean to rack into secondary off the lees and sediment, or actually pour all contents into the secondary?
"Pour into a secondary and airlock". You can stop when you get to the sludge.
I jumped on the bandwagon and started a batch of this last week. It's going fine, got my yeast going just as suggested, pitched, and I have nice activity now. Only thing is I didn't have any campden....forgot to buy at HBS . Is this a problem?
Once it gets down to 1.018 -1.020 I can cold crash and keg right? And then force carb like beer?
Alan
I took a sample last night and it's down to 1.036 from 1.096 and it's very "Hot". With it possibly fermenting out to 1.0 I suspect this will get very hot. Does this mellow out with time?
Just pulled a sample after a couple weeks. OG 1.072 SG 0.994 - 10.19% ABV. Seems high, but both sets of my notes show the same OG. I sweetened the sample up and it has a slight burnt rubber taste otherwise it is pretty good. Will the taste go away as the yeast drops out of suspension more?
Just like to mention I am now consuming this and it tastes fantastic! I tried some a week ago and it was still just a little too yeasty. Today I can still detect a very slight yeast taste, but other than that...awesome!! I expect in one more week there will be no yeast taste. I'm curious now what it would have tasted like without the crystal light. One thing though. I did add 3 or so oz of corn sugar to carbonate, but there is zero carbonation after 3 weeks. It's been sitting at 71 degrees all the while. Anyone know why?
hippo8046 said:Hey!
I've been eyeing this recipe for the last couple of days. Has anyone had any good reproductions of this recipe with different yeasts? I think I will start a couple 1 gallon test batches to find what I like before I start mass producing it.
If anyone has any tips or tricks that might help please don't hesitate to let me know!
So my 3 gal carboy finished out at around 11-12% alcohol and it is hot. I wanted to backsweeten with raspberry lemonade, but I'm stuck on what exactly I should do.
Should I stabilize with campden and sorbate and then add the roughy 1-2 gallons of raspberry lemonade? Do I need to campden the raspberry lemonade from concentrate? Should I heat the 2 individually and forget the campden and sorbate?
If it's done, you can rack onto campden/sorbate in the appropriate "dose"- on campden tablet per gallon (crushed) and 1/2 teaspoon of sorbate per gallon. You could dissolve that in some boiling water (I use a microwave) and stir it well to make sure it's all dissolved. Then put it in the carboy and rack the lemonade into it. Wait a couple of days, and then sweeten as desired. You don't need to campden the concentrate- it'll be fine to just thaw it and use it.
I've read that some people stabilize and sweeten at the same time. Any reason not to do that?
I have a source (neighbors lemon tree) of a crap ton of lemons, how much straight lemon juice can I substitute for the concentrate?
I have no idea! But I'm jealous- I'd love to try this with real lemons!
As I recall from my lemonade stand days, You'd go 1 part lemon juice, 1 part sugar, and 5 parts water. By volume.
I'm thinking about adding some fresh raspberries in secondary what do u guys think of that?
My lemonade hit 1010 in the primary while I wasn't watching,I had a taste as I was racking to secondary and it tastes great! After rereading Yoopers instructions, I am thinking I should probably stabilize now and let it clear some before kegging? All I have on hand right now is a 5.5gram pouch of sorbate from a wine kit that I have going.Would this be enough to kill it?
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